Easy and indulgent treats to share with family and friends
COMPILED BY: AMANDA JAMES. RECIPES AND PHOTOS: FUTURECONTENTHUB.COM. KITCHEN BY MAGNET
WEEKEND PROJECTS!
Easter bunny cake
PREP TIME: 45 MINS COOK TIME: 40 MINS, PLUS COOLING CALS: 632 FAT: 34G SAT FAT: 19G CARBS: 85G
SERVES 12
Some simple decorations make this chocolate cake a real showstopper.
YOU WILL NEED
100g cocoa powder, sifted 240g self-raising flour, sifted 1½tsp baking powder ¼tsp bicarbonate of soda ¼tsp salt 240g butter, softened 400g caster sugar 1tsp vanilla extract 4 medium eggs
For the buttercream:
200g white chocolate, melted and cooled 250g butter, softened 500g icing sugar, sifted 2-3tbsp milk
For the decoration:
1 white chocolate egg, split in half, and smaller chocolate speckled eggs
You will need:
2x25cm round baking tins, greased and lined with baking paper.
HOW TO DO IT
1 Heat the oven to 180C Fan/Gas 6. In a bowl, mix together the cocoa powder and 400ml boiling water; leave to cool.
2 Beat the butter, sugar and vanilla together in another bowl until pale and fluffy. Mix in the eggs one at a time, adding a spoonful of flour if the mixture starts to curdle. Sift in the remaining flour, baking powder, bicarbonate of soda and mix to just combine. Finally, mix in the cooled cocoa mixture.
3 Divide the mixture between tins and bake for 30-40 mins until a skewer inserted into the middle comes out clean. Leave to cool for 20 mins, then turn out onto a wire rack and cool completely.
4 For the icing, beat the butter until fluffy. Gradually add the icing sugar, beating between each addition. Pour in the cooled chocolate and beat again to combine. Add milk to loosen, if needed.
5 To assemble, put one cake on a cake plate or stand. Spread with half the buttercream, then top with the second cake. Cover the top and sides with the remaining buttercream, then arrange the Easter egg halves on top (like ears) and finish with smaller chocolate eggs if liked.
No-bake egg hunt tart
PREP TIME: 30 MINS, PLUS COOLING AND OVERNIGHT CALS: 521 FAT: 33G SAT FAT: 21.5G CARBS: 42G
SERVES 12
Put your Easter egg stash to good use in this simple tart. It will be a hit with the whole family.
YOU WILL NEED
190g digestive biscuits, finely crushed 170g unsalted butter, melted 4 sprigs lemon thyme, leaves picked ½tsp mixed spice 250ml double cream 350g dark chocolate, finely chopped 100g chocolate mini eggs
You will need:
23cm loose-bottomed baking tin, greased
HOW TO DO IT
1 In a large bowl, mix the biscuits with two-thirds of the butter, the lemon thyme leaves and the mixed spice. Press into the base and sides of the prepared tin using the back of a spoon.
